Sauté the Onions: Heat oil or ghee in a pan or karhai over medium heat. Add the finely chopped onions and sauté until they turn golden brown.
Add Aromatics: Stir in the ginger-garlic paste and chopped green chilies. Sauté for about 1–2 minutes until the raw smell disappears.Add Mutton Keema: Add the mutton mince into the pan. Break up any clumps with a spoon and fry the keema well on medium-high heat for 5–7 minutes until it changes color and releases its natural moisture.Spice it Up: Lower the heat and add the red chili powder, turmeric powder, coriander powder, cumin powder, and salt. Mix the spices thoroughly with the mince and cook for 2–3 minutes. Add Tomatoes & Yogurt: Add the chopped tomatoes and whisked yogurt. Stir well, cover the pan, and let it simmer on medium-low heat for about 10–12 minutes so the tomatoes soften and the mutton keema cooks in its own juices.
Final Touch: Sprinkle the garam masala powder and fresh chopped coriander leaves over the top. Give it a final stir.Serve: Turn off the heat and garnish with ginger juliennes and lemon slices. Serve hot with fresh Naan, paratha, or soft chapati!
